No-Bake Cashew Dream Bars (Vegan, Dairy-Free, Soy-Free)

These bars are smooth and sweet with a hint of vanilla and lemon.  And, the date-sweetened pecan crust adds just the right amount of crunch.  Dreamy, am I right?  

Besides the ingredients, you'll need a food processor/blender, 5X8 dish, and a freezer.  No baking required!  The hardest part about this recipe is digging in too early -- and there's nothing wrong with that. ;)  But, as with many things, patience yields the best result.

Ingredients:

For the crust:
4 pitted dates
3/4 cup pecan halves
1 tablespoon coconut oil
1/8 teaspoon salt
2 teaspoons agave syrup (sub maple syrup)

Remaining ingredients:
2 cups raw cashews, soaked overnight
1/2 cup water (sub coconut milk for extra creaminess)
1/3 cup agave syrup (sub maple syrup)
1/3 cup coconut oil, melted into liquid form
 --Note: do not sub any other type of oil as this is what keeps the bars solid
1/4 cup lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon zest *optional*

Instructions:

Following these instructions exactly will provide the best results.

1. Prepare the crust: In a food processor/blender, blend the dates until they are broken down into small pieces.  Add in the pecan halves, coconut oil, salt and agave syrup and process until the mixture is sticky (about 30 seconds).
2. In a 5x8 dish, lined with parchment paper, press the pecan-date crust mixture evenly into the bottom of the lined dish.  Note: you could probably pull off no parchment paper, but parchment paper helps keep the crust together upon removal from the dish. 
3. Place the dish/crust into the freezer to set while working on the next steps.
4. Rinse and drain the soaked cashews.
5. In a food processor/blender, blend the soaked cashews, water, agave syrup, coconut oil, lemon juice, vanilla extract, and optional lemon zest for 3 to 5 minutes and until the mixture is smooth.
6. Pour the creamy cashew mixture onto the crust and evenly spread throughout with a spatula.  Gently tap the dish against a counter or hard surface for an even smoother top.
7.  Freeze the bars for 4-5 hours.
8.  When you are ready to eat the bars, cut the bars into squares immediately after removing the bars from the freezer.
9.  Remove the number of bars you plan to serve from the dish to a serving dish and allow them to rest at room temperature for 20 minutes (unless you're into the ice cream thing).  If you aren't serving all of the bars, place the extra bars in an airtight container (to avoid freezer burn) and refreeze for up to a few weeks.
10.  Serve with your favorite fruits and enjoy!  If you have leftover thawed bars, refrigerate the bars in an airtight container for up to 5 days.

#halahbakes

Tahini Date Cookies w/ Pecans (Vegan, Gluten Free)

These outrageously good cookies are my favorite!  The combination of nuts, tahini, and dates make these absolutely delicious!  Seriously.  And the texture?  Soft on the inside, slightly crisp on the outside, and bits of pecan crunchiness.  DROOL.  

I can't wait for you to try these out because they 1. are super easy with simple steps;  2. bake within minutes; and 3. taste superb!  Best of all, they can be customized!  Don't like dates?  Substitute chocolate chips.  Don't have pecans?  Don't add them, or sub another nut.

Stay safe and bake away, friends!

Ingredients:

1 cup old fashioned oats
1/2 cup almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup tahini
1/4 cup maple syrup
1 tablespoon vanilla
1/2 cup dates, chopped into small pieces
1/4 cup pecans, chopped into small pieces

Instructions:

Following these instructions exactly will provide the best results.

1. In a mixing bowl, combine the old fashioned oats, almond flour, salt, and baking soda.
2. Add the tahini, maple syrup, and vanilla.  Mix well to form a thick dough.
3. Stir in the chopped dates and pecans.
4. Roll tablespoon sized balls of dough and arrange on an ungreased cookie sheet, making sure each cookie is about 1 inch apart.  Gently flatten the tops of the balls of dough with your fingers (not too much, as the cookies will naturally spread).
5. Bake for 10-12 minutes at 350 degrees.
6. Remove the cookies from the oven and let rest for five minutes.  Resist the urge to touch the cookies or, otherwise, they might break! 
7. Gently remove the cookies from the cookie sheet with a fork or thin spatula.
8. Enjoy!  These cookies taste best warm, but you can store any leftovers in an airtight container in the fridge for about a week (tasting best by warming up in the microwave or oven).



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Pecan (Walnut) Sugar Cookies "Kourabiedes"

My childhood Greek neighbors dropped off Greek cookies to our house yearly around Easter. I remember always being so excited for all the delicious creations! One of my favorite cookies were the Kourabiedes. They were lightly sweet and tasted a bit like tea biscuits. And, they smelled like orange blossoms! I never had the opportunity to ask for the recipe. However, this recipe is a close and tasty recreation. Suggestions and tips welcome!

*Note: you can always substitute the pecans for walnuts. I have made them both ways and my family was split on which flavor was better.

Ingredients:

 
3/4 cup pecans (or, alternative: walnuts)
1 and 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) of softened unsalted butter
1/2 cup powdered sugar +  an additional 1 cup powdered sugar (optional: for tossing)
1 large egg yolk
1 teaspoon vanilla 
2 tablespoons orange blossom water (Check out specialty International, Arab, and Greek stores if you can't find this at your grocers - this can sometimes be called orange flower water)

Instructions:

Following these instructions exactly will provide the best results.

1. Toast the pecans in a skillet until fragrant and lightly brown for about 5 minutes. Let cool and grind the nuts in a food processor until about half of the nuts are finely ground and the other half of the nuts are coarsely chopped.

2. In a separate bowl, beat the butter, sugar, egg yolk, vanilla, and orange blossom water with an electric mixer on high speed until the mixture gets light and fluffy. Do not shortcut this step!!! This step takes about 15 minutes!

3. Mix together the dry ingredients (flour, salt, pecans, and baking powder). Add this mixture into the wet ingredients and stir at a low speed until you get a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour.

4. Roll a tablespoon amount of dough into a ball and pinch the ends so you get a slightly flat football shape. Place the cookies on a greased baking sheet about a 1/2 inch apart. 

5. Bake in oven at 350 degrees until the cookies set and start to turn golden brown. This takes about 16 to 18 minutes. Let cookies cool off until they are warm.

6. Optional, but recommended: Toss a few of the warm cookies very gently in 1 cup of powdered sugar until the cookies are thoroughly coated with powdered sugar. Repeat until all cookies are coated in sugar. **Tip** If you want a more professional look, coat the cookies a second time in the powdered sugar.


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